Braised Duck Legs with Barbecued Black Tea Seasonings

Ingredients:

• 6g barbecued black tea seasonings
• 4 duck legs (about 1.5 lbs each)
• Salt and freshly ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large shallot, finely chopped
• 1 cup chicken or duck broth
• 1 cup soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup rice wine or dry sherry
• 1/4 cup brown sugar
• 1 tablespoon five-spice powder
• 1 teaspoon star anise
• 1 cinnamon stick
• Fresh cilantro or green onions (for garnish)

Instructions:

Season the Duck Legs:

• Pat Dry and Season: Pat the duck legs dry with paper towels to remove any excess moisture. Season both sides of the duck legs generously with the barbecued black tea seasonings, salt, and pepper. Allow the duck legs to sit at room temperature for about 15 minutes to come to temperature and to allow the seasonings to penetrate the meat.

Sear the Duck Legs:

• Heat Oil: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until hot but not smoking.
• Sear the Duck Legs: Add the duck legs, skin-side down, to the skillet. Sear for 5-6 minutes, or until the skin is crispy and golden brown. Flip the legs and sear the other side for another 3-4 minutes, or until browned. Remove the duck legs from the skillet and set aside.

Prepare the Braising Liquid:

• Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped shallot. Sauté over medium heat until fragrant and softened, about 2 minutes.
• Add Broth and Sauces: Stir in the chicken or duck broth, soy sauce, hoisin sauce, rice wine, brown sugar, five-spice powder, star anise, and cinnamon stick. Bring the mixture to a gentle simmer.
• Return Duck Legs to Skillet: Place the seared duck legs back into the skillet, ensuring they are submerged in the braising liquid. Cover the skillet with a lid or aluminum foil.

Braise the Duck Legs:

• Braise: Reduce the heat to low and let the duck legs braise for about 1.5 to 2 hours, or until the meat is tender and easily pulled from the bone. Check occasionally to ensure the liquid level is sufficient, adding more broth if needed.

Finish and Serve:

• Garnish and Serve: Remove the duck legs from the skillet and transfer them to a serving platter. Strain the braising liquid into a saucepan, discarding the solids. Bring the liquid to a simmer and reduce it by half to thicken slightly. Spoon the warm, reduced sauce over the duck legs. Garnish with chopped fresh cilantro or green onions for a pop of color and freshness. Serve immediately.

Tips for Success:

• Seasoning: The barbecued black tea seasonings add a unique, smoky flavor that complements the rich taste of the duck. Adjust the amount based on your preference.
• Searing: Searing the duck legs skin-side down first ensures a crispy, golden skin while locking in the juices.
• Braising: Braising the duck legs low and slow is key to achieving tender, flavorful results. Do not rush the cooking process.
• Aromatics: Sautéing the garlic and shallot builds a flavorful base for the braising liquid.
• Garnish: Fresh cilantro or green onions add a bright, aromatic touch, while the reduced sauce enhances the richness of the dish.

Enjoy Your Braised Duck Legs with Barbecued Black Tea Seasonings!

• This dish combines the tender, flavorful duck legs with a rich, aromatic braising sauce and the unique aroma of barbecued black tea seasonings. It’s a perfect choice for a special dinner or a sophisticated meal, ideal for impressing guests or enjoying a luxurious evening at home.